異性化大豆脂肪酸トリグリセリドのもどり臭評価

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It has been observed tlint iso-linoleic acid in partially hydrogenated linseed and soybean oils is responsible for the development of characteristic hydrogenation flavor. In the present paper, authors investigated whether isomerized soybean fatty triglycerides caused the hydrogenation flavor. Three types of isomerized soybean fatty triglycerides were prepared as follows. 1) Trans isomerized soybean oil was prepared by treatment with nitrous acid. (trans isomer 61.5%) 2) Triglyceride which contained positional isomers was prepared by esterification of glycerine with hydrazine-reduced soybean fatty acid. (9, 15-iso-linoleic 1.4%) 3) Triglyceride which contained both trans and positional isomers was prepared by esterification of glycerine with hydrazine-reduced and trans-isomerized soybean fatty acid. Hydrogenated soybean oils having the I.V. of 116.2, 71.2 and 55.1, respectively, were also prepared by selective hydrogenation of soybean oil with nickel catalyst. Reversion flavor of isomerized and hydrogenated oil was evaluated organoleptically under the following conditions whether it contained hydrogenation flavor or not. 1) Flavor evaluation was made during heating at 120°C. 2) Flavor evaluation was made after storage under diffused sun light for 10 days. It was found tlint hydrogenation flavor was detected only for hydrogenated soybean oil with L.V. of 116.2, 71.2 and 55.1, but not detected for other isomerized soybean fatty triglycerides. It was also postulated t hat t he precursor of hydrogenation flavor was not only iso-linoleic acid but also iso-oleic acid.
日本油化学会の論文

異性化大豆脂肪酸トリグリセリドのもどり臭評価

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